Culinology®


(13-14 undergraduate bulletin listing)

Program Definition

"The emerging discipline of blending the culinary arts and the science of food", Culinology® is becoming a recognized and valued discipline that will significantly impact food research and development in the global market. The Research Chef is first a chef, a food focused individual, dedicated to producing the finest possible combination of ingredients to achieve palate pleasing results whether personally preparing the product for a customer they know or one they will never know. The Research Chef is also a researcher who uses scientific methods and knowledge to insure their creativity can be enjoyed far beyond the confines of their kitchen or laboratory.

Meat Culinology® Certificate Program

 

UNL Points of Distinction

  • The first international Approved Degree Program in Culinology® developed through the collaborative efforts of the University of Nebraska-Lincoln, Metropolitan Community College and the Research Chefs Association
  • Specialized curriculum
  • Nationally and internationally recognized faculty

 

Facilities

The Department of Nutrition and Health Sciences is located in Ruth Leverton Hall on East Campus. This facility contains:

  • Specialized laboratories for sensory analysis of food, food preparation, and testing
  • Nutrition research laboratories including state-of-the-art equipment

Program Expections

(What's expected of you as an undergraduate student)
  • Requires culinary arts transfer credit from any national or international accredited culinary arts program.
  • Only grades of C or above will count toward graduation requirements for department classes
  • Maintain a 2.0 cumulative GPA to remain in good standing in the College of Education and Human Sciences

SAMPLE OF CURRICULUM

Along with comprehensive education courses the following are requirements for the Culinary Science (Culinology) option:

Nutrition and Health Sciences
(26 credit hours, *Only grades of C or above will count toward graduation requirements for NUTR courses)
  • NUTR 100 Nutrition, Exercise and Health
  • NUTR 244 Scientific Principles of Food Preparation
  • NUTR 245 Scientific Principles of Food Prep. Lab
  • HRTM 173 Field Experiences in Culinology
  • NUTR 344 Food & Nutrition for Healthy Living
  • NUTR 371 Applied Food Production Laboratory
  • NUTR 372 Food Safety & Sanitation
  • NUTR 374 Menu & Service Management
  • NUTR 441 Functional Properties of Foods
  • NUTR 445 Experimental Foods
  • NUTR 449 Culinology Research Experiences
Food Science & Technology (9 credit hours)
  • FDST 205 Food Composition & Analysis
  • FDST 403 Food Quality Assurance
  • FDST 460 Food Product Development Concepts
Supporting Sciences (8 credit hours)
  • CHEM 110 General Chemistry II
  • CHEM 251 Organic Chem. AND CHEM 253 Organic Chem. Lab.
Professional Supporting Courses (34 credit hours)
  • MRKT 341 Marketing
  • FDST 430 Sensory Evaluation
Processing Electives - Select from:
  • FDST 405 Food Microbiology
  • FDST 418 Eggs and Egg Products
  • FDST 412 Cereal Technology
  • FDST 420 Fruit and Vegetable Technology
  • FDST 429 Dairy Technology
  • FDST 455 Microbiology of Fermented Foods
  • ASCI 210 Animal Products
  • ASCI 410 Processed Meats
AREA OF CONCENTRATION
Culinary Arts Electives (22 credit hours)

Outcomes:
What's in it for you?

With a degree in Culinary Science (Culinology®), career possibilities are:

  • Manager of Research & Development
  • Product Assurance/Development Manager
  • Corporate Executive Chef
  • Research & Development Chef
  • Senior Culinary Research Technologist
  • Savory Lab Manager
  • Senior Formulation Chef

Contact Us

For more information on the Culinary Science (Culinology) option, contact:

Karen Kassebaum
(402) 472-0695
kkassebaum2@unl.edu